Professional Chef Series with Chef Suren Krishnan Food Cost and Wastages in the Culinary Industry

With the rising of more entrepreneur, Taylor’s Culinary Institute had the privilege to invite Chef Suren Krishnan for Professional Chef Series to share on the importance of food cost and wastages in the culinary industry. Chef Suren has over 10 years of banqueting experience in 5-Star Hotels and Convention Centres, both in national and international fields under his belt. He is also a successful consultant involved in setting up numerous F&B outlet such as Mango Tree and the co-owner of Wondermama during its glory years.

Currently, he is the proud owner and founder of Tipsy Boar, a restaurant-retail that features all on pork products located in Section 17 Petaling Jaya. The Chef Series joined by over 100 participants starts with Chef Suren talking about his journey as a chef to an entrepreneur. Later he shares about entrepreneurism and the brigade system in the food operations, especially on the importance of food cost and wastages in the micro level that usually business owner neglects. These series have opened the students' eyes, aka future entrepreneur, on what need to be considered in the food cost & wastages aspect when running a business.

Hospitality Students Prep-Up for Sustainable Hospitality Challenge

Three of our Bachelor of International Hospitality Management Students who had qualified for the semifinal of Sustainable Hospitality Challenge hosted by Hotelschool The Hague, had their prep-up session with leading industry experts. The industry expert panel comprising of Mr. Jonathan Lai, General Manager of Holiday Inn Express KLCC, Ms. Jessie Chong, Director of Bizpod, Mr. Alan Cheah, former CEO, SOCAR, Mr. Jasen Lee, Managing Director, Global Coffee Resources and Mr. Matthieu Lartigue, F&B Consultant, had taken time off their busy schedules to train our young minds for the global challenge.

Having understood the stiff competition and the rules of the global challenge with the world’s leading hotel schools, the expert panel had shared tips and tricks for the students to gear up strategically. 3 students were advised to create emotional connecting stories to their pitch, be confident with their ideas, drive their pitch, practice the pitch, and were advised to emphasize on a compelling story in their pitch. The dialogue session with the experts boosted the students’ confidence and they were immensely proud of themselves as their sustainable ideas was welcomed by the expert panel.

Alumni Success Story “My Journey”

For this month’s Alumni Success Story, Ms. Anekha Unambuwe, our alumni from Bachelor’s in Culinary program was invited to share her success story. Ms. Anekha has graduated less than 10 years but have worked in 3 different countries which are Malaysia, Abu Dhabi, and Canada. She is considered few of our most successful alumni who managed to climb up the career ladder in such a short period.

Her aim for the sharing session is to teach future students/hotelier how to cultivate a successful mentor-mentee relationship. This is an excellent session to motivate the students who have been stuck at home for a while and give them the motivation for those who wish to be a hotel manager in the future, and to encourage students to pursue their studies while they can at this moment where the whole world has “stopped” to anticipate the future.